Dunkield Posted July 23, 2008 Report Share Posted July 23, 2008 She says use chestnut puree in place of the the chestnuts, it tasted great when we had it :yp: Quote Link to comment Share on other sites More sharing options...
bob300w Posted July 23, 2008 Report Share Posted July 23, 2008 Sounds good to me, but "Waitrose British diced venison"? 'aving a giraffe incha john? Thanks Stuart, that's a beer I owe you. Quote Link to comment Share on other sites More sharing options...
Beardo Posted September 12, 2009 Report Share Posted September 12, 2009 i deboned a shoulder and foreleg on my muntjac last night and cooked this for my dad's birthday. very tasty indeed! Quote Link to comment Share on other sites More sharing options...
Ferretboy111 Posted September 13, 2009 Report Share Posted September 13, 2009 Looks good! Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted September 14, 2009 Report Share Posted September 14, 2009 Oh Nick! You got us all excited then - WE THOUGHT BOB WAS BACK! LS Quote Link to comment Share on other sites More sharing options...
Beardo Posted September 14, 2009 Report Share Posted September 14, 2009 sorry to disappoint! Quote Link to comment Share on other sites More sharing options...
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